Yet another delicacy and an absolute Vegans and vegetarians heaven. Farmer’s market and local markets carry far more varieties of veggies than you think. Some are rarely found veggies. Lotus root one of them. It is found abundantly in summers. If you find one, don’t miss it. Lotus root is a versatile vegetable. You can make an appetizer, veggie taco, veggie bowl, saute or curry out of lotus root. Vegetables or Chicken simmered in gravy with spices is most commonly known Indian westerners. This time, cook with a twist by adding lotus root. Adopt ancient Indian clean recipes. Indian cuisine offers many dishes than just naan and chicken butter masala as most of westerns see in Indian restuarants. There are many vegan, vegetarian curries made of vivid ingredients.
Celery, tomatillo chutney
Chutneys are a staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a wide variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used. Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa.
Authentic hyderabadi Chicken Biryani
Biryani is every Indian’s favorite party dish. Hyderabad Dum biryani is more special. To Hyderabadis, biryani doesn’t need an introduction. Biryani corners, takeouts, high scale restaurants popped everywhere in Hyderabad. Biryani is often described as aromatic, heavenly delicious. Dum is a method of slow cooking with marinated raw chicken and spiced basmati rice arranged in layers, and finally sealing the pot with dough. When every biryani is served in gatherings, weddings, celebrations, it is the center of attraction. Biryani’s characters as you can tell – rich spices, aromatic flavor is what draws everyone’s attention and makes people drool for it.
Fish baked in Banana Leaf wrap
Banana leaf has a lot of culinary significance in South India. Cooks in every household, restaurants use banana leaves extensively in their kitchen. The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. In South India, traditionally food is served on banana leaf. It was common to use for serving food before plates were discovered, and when plates were not widely available. Food wrapped and cooked in banana leaves absorbs flavor and nutrients, making food lusciously aromatic and much healthier. A natural seasoning God gifted to us. Eco-friendly, all-natural, chemical free disposable serving plates and utensils. Precisely as someone said – A beautifully biodegradable table setting.
Sprouted Black channa with roti
Sprouts are nutritional powerhouses. They contain high amounts of protein, vitamins, minerals. Sprouting seeds produce enzymes doubling nutrition. Sprouting also makes seeds easy to digest, which are otherwise not digestible. Make a variety of healthy recipes to boost your mornings. Sprouted black chickpeas are highly nutritious and rich in enzymes which promote good health. Black chickpeas can be eaten raw while sprouted, roasted, pressure cooked or ground into flour.
Legumes are a staple food in India. They hold an important place in every Indian’s daily diet. Legumes are meat to Indians as most of the Indian population is vegetarian. Indians derive most of their protein needs from legumes. Legumes have a prominent place in Indian culinary. There are a number of tongue-tickling recipes make of legumes. Here is a steamed and sautéed version of kala chana (black garbanzo beans), cooked with onion, spices, ginger chilies.
Wish all readers a very happy raksha bandan
Raksha Bandhan which is also called as Rakhi is celebrated by Hindu’s in India and Nepal. Rakhi is multi-coloured silk thread, sometimes decorated with stones, pearls, glitter, and beads. Raksha Bandhan is observed in the month of August which is the month of Shravana according to Hindu lunar calendar.
The festival celebrates the sacred relationship, love, affection, fraternity, and sentiments of brother and sister. On Raksha Bandhan, sister puts kumkum and ties a rakhi on her brother’s wrist along with chanting prayers. Sister then feeds a sweet to her brother. Brother offers her a gift. It is concluded with Sister touching brothers feet for the blessing. This festival has evolved to honor the relationship between a sister and brother. On this auspicious day, brothers promise to their sisters to protect them from all harms and troubles and the sisters pray to God to protect their brother from all evil.
In India, there is no festival with out gathering and mouth-watering food. Food and gatherings are the celebrations of togetherness, happiness, bursting emotions. With this auspicious occasion, coming up, it’s time to spread some cheer! Spend time with family and friends, catch up, while making yummy food. It’s all for the family.
Lotus root kung pao
Just as visually appealing is flower, is root with holes. It’s a popular flower and vegetable throughout Asia. It is nothing but Lotus root. Lotus young flower, root, flower stalks and seeds are edible. Petals are used to make tea in China. Seeds are called makhane in India. Kheer and curries are made out of makhane. Just like its appealing looks, Lotus root is luxuriously delectable and healthy. Impress your date, family or guests cooking with this stunning looking yet heavenly vegetable.
